THREE-ROOT DAUPHINOISE

I’ve hardly met anyone who dislikes dauphinoise potatoes – they’re the ultimate indulgent accompaniment. Replacing some of the spuds with a mix of root veg, you get a sweeter, more complex but equally delicious end result. You can vary the roots you choose – just keep in the potatoes. The cheese topping isn’t traditional but it makes it extra delicious.

SERVES 6

H 2 large floury potatoes, such as maris piper or king edward

H 1 swede

H 1 small or ½ medium celeriac

H 2 garlic cloves, peeled and finely chopped

H 4 sprigs of thyme, leaves picked

H 250ml double cream

H 200g mature cheddar cheese, grated (optional)

H sea salt and freshly cracked black pepper

1 Preheat the oven to 180C/ 160C fan/gas 4. Peel and finely slice the potatoes, swede and celeriac. Layer the slices in a roasting dish, alternating the veg and sprinkling with the garlic, thyme and salt and pepper as you go (be generous with the seasoning). Carefully pour over the cream.

2 Cover the creamy veg with a piece of baking paper; this will protect the cream from the heat of the oven and stop it from splitting. Cook in the oven for 45 minutes.

3 Remove the paper and cook for another 20-30 minutes, until all the veg are tender. To test, take the dish out of the oven and pierce the root mix in the centre right through with a knife; it shouldn’t meet any resistance.

4 Turn the oven up to 220C/ 200C fan/gas 7. If using cheese, scatter it evenly over the veg.

5 Put the dish on a high shelf in the oven. Once the cheese (if you’re using it) is melted, bubbling and nicely browned, remove the dish from the oven and serve.

SWAPS

For a less indulgent dish, replace the cream with veg or chicken stock to make a casserole-like boulangère.